Lindsay Ann Bakes: Confetti Cookies

Monday, April 2, 2012

Confetti Cookies

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These cookies were created when I had a craving for chocolate chip cookies but didn't have any chocolate chips. Now these are different than a typical sprinkle cookie since they have a chocolate chip cookie base instead of a sugar cookie base. My chocolate chip cookies have a rich caramel flavored chewy center with crisp buttery edges and I knew they would be just as good without the chips. Since it is Spring time and Easter is just around the corner I decided to add some festive pastel confetti sprinkles to give them a little crunch and a splash of color. To really transform my cookies from a classic chocolate chip cookie to a fun confetti cookie, I added a splash of almond extract to give them their own unique flavor and create a while new flavor combination. Next I am going to try adding some white chocolate chips!

Just prepare your dough.

Top with confetti sprinkles and spoon balls of dough onto cookie sheet and pop in the fridge for a few hours or over night. This allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistency. If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches.

Bake and enjoy!

Confetti Cookies

Yield: 16 cookies*
*For a small batch, cut the recipe below in half, using 1 large egg yolk plus 1 1/2 teaspoons milk for half of an egg.

  • 1 1/2 cups all-purpose flour, weighed or spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, melted
  • 1/3 cup packed brown sugar
  • 2/3 cup granulated white sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup confetti sprinkles


Sift together the flour, baking soda and salt; set aside. With an electric mixer, beat together cooled butter and sugars on medium speed for a minute or two, until pale and fluffy. On low speed, add the egg, vanilla and almond extract. Gradually add the flour mixture just until incorporated. Scoop dough into 16 balls (about 2 tablespoons each), roll on sprinkles, cover with plastic wrap and refrigerate for at least an hour, or leave in the fridge over night.

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a parchment lined baking sheet. Bake 10-14 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cookies will continue to bake while cooling on the hot baking sheet. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack to cool completely. Store at room temperature in an air tight container.

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1 comment:

  1. These are so cute and sound nice and easy! Adding to my to-do list!